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Crispy Rice Salmon

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Crispy Rice Salmon features golden, pan-fried sushi rice cakes topped with creamy avocado, spicy salmon, and fresh garnishes. It’s a restaurant-style appetizer made easy at home with simple ingredients.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 pieces (serves 6–8 as appetizer)
  • Category: Appetizer
  • Method: Pan-Fried
  • Cuisine: Japanese-Inspired

Ingredients

  • 2 cups sushi rice, cooked and cooled
  • ½ cup water (for shaping)
  • 1 tbsp vegetable oil (for frying)

For the Toppings:

  • 1 large avocado, smashed
  • ½ lb fresh salmon, diced
  • 2 tbsp mayonnaise
  • 1 tsp sriracha (adjust to taste)
  • 1 tsp soy sauce
  • ½ tsp sesame oil

For Garnish:

  • Thin slices of jalapeño
  • Sesame seeds
  • Extra sriracha (optional drizzle)

Instructions

  1. Shape Rice Cakes: Wet hands with water and shape cooled sushi rice into small rectangular cakes (about 2 inches long). Place on a parchment-lined tray and chill in fridge for 15–20 minutes.
  2. Fry Rice Cakes: Heat vegetable oil in a nonstick skillet over medium heat. Pan-fry rice cakes for 2–3 minutes per side until golden and crispy. Drain on paper towels.
  3. Make Spicy Salmon: Mix diced salmon with mayonnaise, sriracha, soy sauce, and sesame oil until well combined.
  4. Assemble: Spread smashed avocado on each crispy rice cake. Top with a spoonful of spicy salmon mixture.
  5. Garnish: Add jalapeño slices, sprinkle sesame seeds, and drizzle with sriracha. Serve immediately.

Notes

  • Swap salmon with tuna or cooked salmon if preferred.
  • For vegetarian option, use seasoned tofu or chickpeas with spicy mayo.
  • Chill rice cakes well before frying to prevent crumbling.
  • Sushi rice is essential for proper stickiness—avoid regular rice.
  • Best served immediately to keep textures crisp and fresh.

Nutrition

Find it online: https://savorymomskitchen.com/crispy-rice-salmon/